JP6207686B1 - Fenugreek, mixed spices, and food - Google Patents

Abstract

An object of the present invention is to provide fenugreek with improved unique fragrance and food containing the same. By increasing the content of dimethylpropylpyrazine in fenugreek, the flavor unique to fenugreek can be improved. [Selection figure] None

Description

  The present invention relates to fenugreek, mixed spices, and foods having a high content of dimethylpropylpyrazine.

Mixed spices such as curry powder are composed of a plurality of spices and are important components that determine the aroma and flavor of food such as curry. Mixed spices such as curry powder are produced by mixing a plurality of spices.
Fenugreek is known as one of the spices mixed with curry powder and the like. Since fenugreek has a weak scent as it is, it is known to age for several months in a cool and dark place, for example, in order to use it as a spice. In addition, after preheating treatment of fenugreek at a temperature of 70 to 130 ° C, it is put in a breathable bag such as polyethylene and aged for 90 to 100 hours at 40 to 50 ° C to generate aroma in a short time. It is also known to do (Patent Document 1).

JP 2000-316518 A

  As described above, fenugreek with enhanced aroma has been known so far, but as a result of further research on fenugreek, the present inventors have found that when fenugreek is roasted under specific conditions, dimethylpropyl in fenugreek It was newly found that fenugreek and mixed spices with increased pyrazine content and increased dimethylpropylpyrazine content have a characteristic aroma and have a strong scent. Therefore, an object of the present invention is to provide fenugreek, a mixed spice and a food containing a large amount of dimethylpropylpyrazine, having a characteristic aroma and having a strong aroma.

As a result of intensive studies to solve the above problems, the present inventors have found that when fenugreek is roasted under specific conditions, the content of dimethylpropylpyrazine in fenugreek increases and the fragrance of fenugreek is improved. The present invention has been completed. The present inventors have also found that the content of anhydrous sugar in fenugreek decreases depending on the conditions of the roasting treatment, thereby reducing the burnt smell of fenugreek.
That is, the present invention provides the following fenugreek, mixed spice, and food.
[1] Fenugreek containing dimethylpropylpyrazine,
Fenugreek, wherein the content of dimethylpropylpyrazine is 50 ppb or more.
[2] The fenugreek according to [1], wherein the content of anhydrous sugar is 26 parts by mass or less with respect to 1 part by mass of the dimethylpropylpyrazine.
[3] A mixed spice containing the fenugreek according to [1] or [2].
[4] A mixed spice containing dimethylpropylpyrazine,
Content of the said dimethylpropyl pyrazine is 0.5 ppb or more, Mixed spice characterized by the above-mentioned.
[5] The mixed spice according to [4], wherein the content of anhydrous sugar is 26 parts by mass or less with respect to 1 part by mass of the dimethylpropylpyrazine.
[6] A food containing the fenugreek according to [1] or [2] or the mixed spice according to any one of [3] to [5].
[7] A food containing dimethylpropylpyrazine,
The food is curry sauce, stew sauce, pasta sauce, or soup;
A food product, wherein the content of dimethylpropylpyrazine is 5 ppt or more.
[8] The food according to [7], wherein an anhydrous sugar content is 26 parts by weight or less with respect to 1 part by weight of the dimethylpropylpyrazine.
[9] A food containing dimethylpropylpyrazine,
The food is salt or seasoning salt,
A food product, wherein the content of dimethylpropylpyrazine is 0.5 ppb or more.
[10] The food according to [9], wherein an anhydrous sugar content is 26 parts by weight or less with respect to 1 part by weight of the dimethylpropylpyrazine.

  According to the present invention, fenugreek, mixed spices and foods that contain a large amount of dimethylpropylpyrazine, have a characteristic fragrance, and have a strong scent can be provided.

Hereinafter, the present invention will be described in more detail.
“Fenugreek” described in the present specification is a kind of spice, and is obtained by drying seeds of a fenugreek plant (scientific name Trigonella foenum-graecum). The fenugreek of the present invention contains dimethylpropylpyrazine at a higher content than the fenugreek obtained by normal drying of the seed. The content of dimethylpropylpyrazine in the fenugreek of the present invention is 50 ppb or more (that is, 50 ng or more per gram of fenugreek), preferably 100 ppb or more, and more preferably 200 ppb or more. When the content of dimethylpropylpyrazine in the fenugreek is 50 ppb or more, the fragrant flavor peculiar to fenugreek is improved. Although there is no restriction | limiting in particular in the upper limit of content of the dimethylpropyl pyrazine in the said fenugreek, For example, you may prepare the fenugreek containing dimethylpropyl pyrazine with content of 2000 ppb or less or 1500 ppb or less. The content of dimethylpropylpyrazine in the fenugreek can be measured by any method usually used in the art, for example, solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS method). .

  The content of dimethylpropylpyrazine in the fenugreek can be increased by roasting the fenugreek under specific conditions. The heating temperature in the roasting treatment can be adjusted in the range of 130 ° C to 190 ° C. The heating time in the roasting treatment can be adjusted according to the heating temperature so that the content of dimethylpropylpyrazine in the fenugreek prepared is 50 ppb or more, for example, the heating temperature is 140 ° C. In this case, the heating time may be 60 minutes or more, and when the heating temperature is 150 ° C., the heating time may be 30 minutes or more. For the roasting treatment, any processing method that can be normally used in this technical field can be adopted. For example, any of a direct-fired kettle, a hybrid kettle, an oil kettle, a steam kettle, and superheated steam A heating medium may be employed.

  On the other hand, when the fenugreek is roasted, the content of anhydrous sugar in the fenugreek can be increased. The “anhydrosugar” described in the present specification refers to a monosaccharide that has lost one water molecule by a dehydration reaction, such as levoglucosan, which is an anhydride of glucose, mannosan, which is an anhydride of mannose, and Examples include galactosan which is an anhydride of galactose. Since the anhydrous sugar can cause a burning smell, reducing the content of the anhydrous sugar relative to the content of the dimethylpropylpyrazine makes the unique flavor and strong aroma stand out, and improves the flavor of the fenugreek as a whole. Can do. The content of anhydrosugar in the fenugreek of the present invention may be, for example, 26 parts by mass or less, preferably 10 parts by mass or less, more preferably 5 parts by mass or less, with respect to 1 part by mass of the dimethylpropylpyrazine. It is. The formation of anhydrous sugar in fenugreek can be suppressed by relaxing the roasting conditions, that is, by lowering the heating temperature or shortening the heating time. For example, when the heating temperature is 180 ° C. The heating time may be 90 minutes or less. The content of anhydrous sugar in the fenugreek can be measured by any method that can be generally used in this technical field, for example, Orbitrap liquid chromatography mass spectrometry (LCMS method).

  The fenugreek of the present invention may be pulverized with a stamp mill, a hammer mill or the like, if necessary. Further, the fenugreek of the present invention may be subjected to aging treatment as necessary. The aging treatment may be carried out by holding at a temperature of 15 ° C. to 75 ° C. for 1 to 200 days in a container that ensures hermeticity.

In another aspect, the present invention relates to a mixed spice comprising a high content of dimethylpropylpyrazine. Although it does not specifically limit as a mixed spice, For example, curry powder, punch holon, etc. are mentioned.
The mixed spice of the present invention may be produced by adding fenugreek containing dimethylpropylpyrazine in a high content to other spices. The other spices are not particularly limited. One or more spices selected from savory, salamander, chervil, basil, parsley, paprika, pepper and cardamom may be used. As these spices, commercially available ones may be used as they are, or those processed in advance may be used. As the processing treatment, heating and aging treatment can be appropriately performed depending on the kind of spice used. When aging the other spices, for example, it may be performed at a temperature of less than 50 ° C., or two or more spices may be mixed and aged.

  The content of dimethylpropylpyrazine in the mixed spice of the present invention is 0.5 ppb or more (that is, 0.5 ng or more per 1 g of mixed spice), preferably 1 ppb or more, and more preferably 2 ppb or more. When the content of dimethylpropylpyrazine in the mixed spice is 0.5 ppb or more, there is a flavor unique to fenugreek, it has a strong scent, and the flavor of the whole mixed spice is improved. Although there is no restriction | limiting in particular in the upper limit of content of dimethylpropyl pyrazine in the said mixed spice, For example, you may prepare the mixed spice containing dimethylpropyl pyrazine with content of 300 ppb or less or 200 ppb or less. Further, as in the case of fenugreek, also in the mixed spice of the present invention, the flavor of the whole mixed spice can be improved by reducing the content of anhydrous sugar relative to the content of dimethylpropylpyrazine. . The content of the anhydrous sugar in the mixed spice of the present invention may be, for example, 26 parts by mass or less, preferably 10 parts by mass or less, more preferably 5 parts by mass with respect to 1 part by mass of the dimethylpropylpyrazine. It is as follows.

In another aspect, the invention relates to a food product comprising a high content of dimethylpropylpyrazine.
The food of the present invention may be produced by adding fenugreek or a mixed spice containing dimethylpropylpyrazine in a high content to other food materials. The food of the present invention is not particularly limited, for example, salt, seasoning salt, soy sauce, miso, dressing, noodle soup, mayonnaise, powdered stock, liquid stock, oden soup, dried noodles, ramen, pasta sauce, curry roux, It may be curry sauce, curry filling, stew, stew sauce or snack.
The curry sauce, pasta sauce, and stew sauce may be in a retort, paste, or frozen form.
In addition, when added to salt or seasoning salt, the salty taste is enhanced, so the amount of salt or seasoning salt used can be suppressed.

  In particular, when the food of the present invention is curry sauce, stew sauce, pasta sauce, or soup, the content of dimethylpropylpyrazine in the food is 5 ppt or more (that is, 5 pg or more per 1 g of food), preferably 10 ppt. As mentioned above, More preferably, it is 20 ppt or more. When the content of dimethylpropylpyrazine in the food is 5 ppt or more, there is a unique fragrance, a strong scent, the flavor of the whole food is improved, and the richness of the food is also enhanced. For this reason, for example, when dimethylpropylpyrazine is blended with a low-salt food, the richness of the low-salt food can be enhanced. Although there is no restriction | limiting in particular in the upper limit of content of the dimethylpropyl pyrazine in the said foodstuff, For example, you may prepare the foodstuff which contains a dimethylpropyl pyrazine with content of 100 ppb or less or 50 ppb or less. Further, as in the case of fenugreek, also in the food of the present invention, the flavor of the whole food can be improved by reducing the content of anhydrous sugar relative to the content of dimethylpropylpyrazine. The content of the anhydrous sugar in the food of the present invention may be, for example, 26 parts by mass or less, preferably 10 parts by mass or less, more preferably 5 parts by mass or less, with respect to 1 part by mass of the dimethylpropylpyrazine. It is.

In particular, when the food of the present invention is a salt or seasoning salt, the content of dimethylpropylpyrazine in the food is 0.5 ppb or more, preferably 1 ppb or more, and more preferably 2 ppb or more. The present inventors have found that when the content of dimethylpropylpyrazine in the food is 0.5 ppb or more, there is a characteristic fragrance, a strong scent, and a salty taste is further enhanced.
The seasoning salt contains at least one of herbs and spices, and may contain one or more of extract powder, chemical seasoning, and organic acid as necessary. The herb or spice is not particularly limited. For example, asanomi, asafetida, ajowan, anise (leaves), anise seed, angelica, fennel (leaves), fennel, turmeric, shallot, oregano, allspice, orange peel, Gadget, pepper, cassia, kaffir lime (leaf), kaffir lime (fruit), chamomile, galangal, cardamom, curry plant, curry leaf, daylily, catnip, caraway (leaf), caraway seed, gardenia, cumin, watercress, Clove, poppy, caper, pepper, sesame, coriander, coriander leaf, saffron, savory, salad burnet, salamander, salamander leaf, perilla (leaf), perilla (fruit), cinnamon, jasmine, juniver Lee, Ginger, Star Anise, Stevia, Spearmint, Sage, Celery (leaves), Celery (fruit), Sent Geranium, Sorell, Thyme, Tade, Tamarind, Tarragon, Dandy Lion, Chives, Chabil, Dillweed, Dillseed , Pepper, dodami, nastathium, nutmeg, sagebrush, nigera, leek, garlic, hibiscus, basil (leaf), basil seed, parsley (leaf), parsley (fruit), vanilla, mint, paprika, paradise grain, hyssop, pink pepper , Peppermint, bergamot, horseradish, borage, marsh (corn salad), mustard, mustard green, marjoram, myoga, mace, yarow, mugwort, yuzu, lavender, linden, arugula (rocket) Rhubarb, lemon grass, lemon balm, lemon verbena, lemon peel, rose, rosemary, rose hips, Laurel, long pepper, wasabi and / or wasabi leaves and the like. Herbs or spices can be used alone or in combination of two or more.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, the scope of the present invention is not limited to these Examples.

<1> Preparation and evaluation of fenugreek About 70 g of unmilled fenugreek (dried seeds) are placed in a stainless bat so that the grains are arranged one by one, sandwiched in another stainless bat, and preheated to a predetermined temperature. The roasting treatment was performed at the heating temperature and heating time shown in Table 1. After the roasting treatment, the mixture was allowed to cool at room temperature, sufficiently cooled, pulverized using a (stamp mill), and sieved to prepare fenugreeks (500 μm pass) of Examples 1 to 9 and Comparative Example 1.
Further, the fenugreek of Comparative Example 2 was prepared by pulverizing without performing roasting treatment. The fenugreek of Comparative Example 3 was prepared by the following procedure. Comparative Example 3 is a reproduction of Example 2 described in Japanese Patent No. 3203320.
(I) Unground crushed fenugreek (dried seeds) was dried and heated at 200 ° C. for 5 minutes using an oven, pulverized with a stamp mill, and sieved to prepare powdered fenugreek (average particle size 300 μm).
(Ii) To 100 parts by mass of the obtained powdered fenugreek, 2 parts by mass of powdered ascorbic acid is added and mixed, and this is stored in a thin layer on the raw material shelf inside the retort kettle, and is then placed in the retort kettle. While introducing steam, wet heat was applied at 105 to 110 ° C. for 6 minutes, and the mixture was allowed to cool at room temperature.
(Iii) This was hermetically housed in an aluminum pouch and retort-treated at 122 ° C. for 15 minutes.
(Iv) The fenugreek was opened in a tray and aged at 60 ° C. for 3 days.

The dimethylpropylpyrazine content and the anhydrous sugar content in the prepared fenugreek were measured by the methods described in <2> and <3> below. Each fenugreek was evaluated for its unique fragrance and burnt odor. The evaluation of “specific fragrance” and “burnt odor” was performed on the basis of the following criteria by 10 panelists who were trained on processed spices and agreed to this evaluation.
[Evaluation criteria (specific fragrance)]
The fragrance was defined as “「 ”,“ ◯ ”,“ Δ ”, and“ × ”in order of strength.
◎: Fenugreek's sweet and fragrant nose piercing nose ○: Fenugreek's sweetness and fragrant nose piercing fragrance: Fenugreek's sweetness and fragrant nose Slightly weak fragrance ×: Fenugreek sweetness and fragrant fragrance that pierces the nose is weak [Evaluation criteria (burnt smell)]
The burnt odor was defined as “」 ”,“ 「”, “Δ”, and “×” in order of weakness.
◎: I do not feel any burning odor ○: I hardly feel any burning odor △: I feel a slight burning odor ×: I feel a burning odor

  For each fenugreek, roasting heating temperature and heating time, dimethylpropylpyrazine content (A [ppb]) and anhydrous sugar content (B [ppm]) measurement results, anhydrous sugar content relative to dimethylpropylpyrazine content Table 1 shows the evaluation results of the ratio (B / A ratio; B × 1000 / A), and “specific fragrance” and “burnt odor”.

  When fenugreek is roasted at a temperature higher than 145 ° C. or roasted at 145 ° C. for longer than 30 minutes, the content of dimethylpropylpyrazine in the fenugreek increases, and there is a characteristic fragrance. I found out that it smells like a stab. In addition, it was found that when the heating temperature or heating time of the roasting treatment is set to a mild condition, the content of anhydrous sugar in the fenugreek is reduced and the burning odor is reduced. On the other hand, neither dimethylpropylpyrazine nor anhydrosugar was produced in a short time such as 5 minutes.

<2> Method for measuring dimethylpropylpyrazine in fenugreek Preparation of calibration curve A sample containing 2-propyl-3,5-dimethylpyrazine and 2-propyl-3,6-dimethylpyrazine at a ratio of 1: 1 was used as a standard substance, and 2,3-dimethyl- 5-Isopropylpyrazine was used. A standard curve sample was prepared by stepwise diluting a standard substance using a 100 ppb internal standard substance aqueous solution. 1 mL of a sample was added to a 20 mL glass vial for SPME-GCMS, sealed, and subjected to SPME-GCMS analysis. Peak area of 2,3-dimethyl-5-isopropylpyrazine with a retention time of 15.8 minutes and 2-propyl-3,5-dimethylpyrazine and 2-propyl-3,6-dimethylpyrazine with a retention time of 16.8 minutes A calibration curve was created using the ratio of peak areas.
2. Preparation of measurement sample 1 g of fenugreek powder used for measurement was weighed into a 20 mL glass vial for SPME-GCMS, and 1 mL of 100 ppb internal standard substance aqueous solution was added and mixed until uniform. Sealed with a cap and subjected to SPME-GCMS analysis.
3. SPME-GCMS analysis conditions For analysis, Agilent Technologies GCMS (7890A GC System, 5975C inert XL MSD) and Gestel Autosampler were used. As SPME fiber, SUPELCO's Divinylbenzene / Carboxe / Polydimethylsiloxane (2 cm) was used. The fiber was exposed in a sealed vial at 60 ° C. for 15 minutes to adsorb volatile components and then injected into GCMS. The GCMS analysis conditions are as follows. Column used: Agilent VF-5MS (60 m × 0.25 mm, 0.25 μm), column oven temperature rising condition: (i) temperature rising start from 40 ° C. → (ii) heating for 7 minutes at 10 ° C./min 110 → (iii) Heated to 2 ° C / min for 35 minutes and heated to 180 ° C → (iv) Heated to 15 ° C / min for 8 minutes and raised to 300 ° C to finish 50 minutes have passed since the start).

<3> Method for measuring anhydrous sugar in fenugreek Preparation of calibration curve Levoglucosan was used as a standard substance, and trehalose was used as an internal standard substance. A solution obtained by diluting a standard substance stepwise using a 10 ppm trehalose aqueous solution was used as a calibration curve sample. Extracted with a peak area extracted with m / z = 207.05 [M + HCOO−] of levoglucosan having a retention time of 14.2 minutes and m / z = 387.3 [M−H] of trehalose with a retention time of 30.2 minutes. A calibration curve was created using the ratio of the peak areas.
2. Preparation of measurement sample 500 mg of fenugreek powder used for measurement was weighed into a glass tube, and 3 mL of a mixed solvent of tetrahydrofuran: acetone (4: 1) was added. After stirring for 10 minutes, sonication was performed for 10 minutes. Then, it centrifuged at 3000 rpm for 10 minutes, and collect | recovered supernatants. After filtering with a 0.45 μm mesh disk filter, nitrogen was blown to distill off the solvent. 500 μL of a mixed solvent of acetonitrile: distilled water (1: 9) containing 10 ppm trehalose was added thereto and mixed well. Centrifugation was performed at 15000 rpm for 10 minutes, and the supernatant was collected. After filtration through a 0.2 μm mesh disk filter, the filtrate was further collected through a 3000 Da ultrafiltration filter and subjected to orbitrap LCMS analysis.
3. Orbitrap LCMS analysis conditions For the analysis, Thermo Scientific LCMS (Orbitrap Velos Pro) was used. The analysis conditions are as follows. Flow rate: 0.4 mL / min, mobile phase A: 10 mM ammonium acetate aqueous solution, mobile phase B: acetonitrile, liquid supply gradient: (i) Start at a ratio of B of 90% → (ii) Conditions of 1% / min Increase the ratio of A for 30 minutes and decrease the ratio of B to 60% → (iii) Increase the ratio of A for 20 minutes under the condition of 2.5% / min and decrease the ratio of B to 10% → ( iv) The state is maintained for 5 minutes to finish (55 minutes have elapsed from the start), column used: Imtakt UK-Amino (250 mm × 4.6 mm, 3 μm), column temperature: 40 ° C.
The anhydrous sugar as a target in the sample was a peak extracted at a retention time of 13.4 minutes at m / z = 207.05. The anhydrous sugar of this peak was different in retention time from levoglucosan, but was judged to be anhydrosaccharides (mannosan and galactosan) which are isomers of levoglucosan from the detected ion and fragment cleavage patterns.

<4> Preparation and Evaluation of Curry Powder 1 g of fenugreek of Example 1, 4 g of allspice, 4 g of pepper, 5 g of cardamom, 45 g of coriander, 10 g of cumin, 4 g of ginger, 4 g of black pepper and 23 g of turmeric are mixed. Curry powder was prepared. Curry powders of Examples 11 to 18 and Comparative Example 4 were prepared in the same manner as in Example 10 using Examples 2 to 9 or Fenugreek of Comparative Example 1 instead of Fenugreek of Example 1.

The dimethylpropylpyrazine content and the anhydrous sugar content in the prepared curry powder were measured by the same method as described in <2> and <3> above. And about each curry powder, the fragrance and burnt smell peculiar to fenugreek were evaluated. The evaluation of “specific fragrance” and “burnt odor” was performed in the same manner as the above-described evaluation of fenugreek.
Measurement result of dimethylpropylpyrazine content (A [ppb]) and anhydrous sugar content (B [ppm]) of each curry powder, ratio of anhydrous sugar content to dimethylpropylpyrazine content (B / A ratio; B Table 2 shows the evaluation results of × 1000 / A) and “specific fragrance” and “burnt odor”.

  It was found that by using fenugreek with a high content of dimethylpropylpyrazine, a curry powder having a characteristic fragrance can be obtained. It was also found that the burning odor imparted to the curry powder can be reduced by using fenugreek with a low content of anhydrous sugar.

<5> Preparation of curry roux 34.48 parts by mass of lard and 37 parts by mass of flour were fried until 120 ° C. 2 parts by weight of turmeric, 2 parts by weight of coriander, 0.02 parts by weight of fenugreek of Example 8, 1 part by weight of pepper and 2 parts by weight of cumin were added and fried for 3 minutes. Next, 6.5 parts by weight of granulated sugar, 7.5 parts by weight of sodium chloride, 6.5 parts by weight of sodium glutamate, 0.7 parts by weight of nucleic acid seasoning, and 0.3 parts by weight of caramel dye are mixed and mixed. It was cooled to 0 ° C. and filled into trays. Next, this was solidified by subjecting it to a cooling treatment at -10 ° C for 40 minutes to obtain solid curry roux.

<6> Preparation and Evaluation of Curry Sauce Curry sauce is obtained by heating and cooking until 1 part by weight of the curry prepared in <5> above is stirred and mixed with 5 parts by weight of water at 25 ° C. until the temperature of the mixture reaches 95 ° C. It was.
This curry sauce had a strong scent that pierced an exciting nose with the sweetness and fragrance of fenugreek, and had a strong body. The content of dimethylpropylpyrazine in this curry sauce was 8 ppt. The content of anhydrous sugar in this curry sauce was 7 ppt.

<7> Preparation of curry roux 34.45 parts by mass of lard and 37 parts by mass of flour were fried until 120 ° C. 2 parts by weight of turmeric, 2 parts by weight of coriander, 0.05 parts by weight of fenugreek of Example 8, 1 part by weight of pepper and 2 parts by weight of cumin were added and fried for 3 minutes. Next, 6.5 parts by weight of granulated sugar, 7.5 parts by weight of sodium chloride, 6.5 parts by weight of sodium glutamate, 0.7 parts by weight of nucleic acid seasoning, and 0.3 parts by weight of caramel dye are mixed and mixed. It was cooled to 0 ° C. and filled into trays. Next, this was solidified by subjecting it to a cooling treatment at -10 ° C for 40 minutes to obtain solid curry roux.

<8> Preparation and Evaluation of Curry Sauce Containing Fenugreek 1 part by weight of curry sauce prepared in <7> above is stirred and mixed with 5 parts by weight of water at 25 ° C. until the temperature of the mixture reaches 95 ° C. Got the source.
This curry sauce had a strong scent that pierced an exciting nose with the sweetness and fragrance of fenugreek, and had a strong body than the curry sauce prepared in <6> above. The content of dimethylpropylpyrazine in this curry sauce was 20 ppt. Moreover, the content of anhydrous sugar in this curry sauce was 16 ppt.

<9> Preparation and Evaluation of Retort Curry Containing Fenugreek The curry sauce of <6> above was put into a retort pouch and sterilized at 120 ° C. for 60 minutes to obtain a retort curry sauce.
This retort curry sauce had a strong scent that pierced an exciting nose with the sweetness and fragrance of fenugreek, and had a strong body.

<10> Preparation and Evaluation of Curry Failing In 1 part by weight of <5> curry roux, 1 part by weight of apple paste, 0.05 part by weight of salt, 0.02 part by weight of beef consomme, and 0.5 part by weight of chutney Part, 5 parts by mass of water and 3 parts by mass of bread crumbs were simmered to obtain a curry filling.
This curry filling had a strong scent that pierced an exciting nose with the sweetness and fragrance of fenugreek, and had a strong body.

<11> Preparation of stew 1 part by weight of flour, 2 parts by weight of butter, 1 part by weight of whole milk powder, 0.1 part by weight of salt and 0.05 part by weight of white pepper are mixed and smelled in a frying pan Roasted until it disappeared (temperature reached 110 ° C.). And 0.02 mass% of fenugreek of Example 8 was added with respect to what was roasted. Then, it cooled to 60 degreeC and filled this into the tray. Next, this was subjected to a cooling treatment at -10 ° C for 40 minutes to solidify to obtain a solid stew.

<12> Preparation and Evaluation of Stew Sauce One portion by weight of the stew prepared in <12> above is stirred and mixed with 5 parts by weight of water at 25 ° C. until the temperature of the mixture reaches 95 ° C. to obtain a stew sauce. It was.
This stew sauce had a strong scent that pierced an exciting nose with the sweetness and fragrance of fenugreek, and had a strong body. The content of dimethylpropylpyrazine in the stew sauce was 8 ppt. Further, the content of anhydrous sugar in the stew sauce was 7 ppt.

<13> Preparation and evaluation of pasta sauce Garlic 0.01 parts by weight, chopped onion 0.05 parts by weight and oregano 0.001 part by weight (100 ° C. temperature 5 minutes), then tomato 1 Mass parts and 0.5 parts by mass of salt were added and boiled. And 0.002 mass% of fenugreek of Example 8 was added with respect to what was boiled, and it boiled for 10 minutes, and obtained the pasta sauce.
This pasta sauce had a strong scent that pierced an exciting nose with the sweetness and fragrance of fenugreek, and had a strong body. The content of dimethylpropylpyrazine in this pasta sauce was 5 ppt. In addition, the content of anhydrous sugar in this pasta sauce was 4 ppt.

<14> Preparation and evaluation of soup 2 parts by weight of powdered chicken extract, 1 part by weight of powdered kelp extract, 1 part by weight of salt, 1 part by weight of powdered sake and 0.25 parts by weight of white pepper powder, 0.04% by mass of fenugreek of Example 8 was added to this mixture to obtain a powder soup. 1 part by weight of this powder soup was dissolved in 19 parts by weight of hot water to obtain a soup.
This soup had a strong scent that pierced an exciting nose with the sweetness and aroma of fenugreek, and had a strong body. The content of dimethylpropylpyrazine in this soup was 5 ppt. The content of anhydrous sugar in the soup was 4 ppt.

<15> Preparation and Evaluation of Dry Noodles 1 part by weight of wheat, 1 part by weight of water, 0.15 part by weight of salt, and 0.01 part by weight of powdered rice are mixed. After adding 0.02% by mass of fenugreek and kneading until smooth, it was molded and shredded to prepare noodles. Then, the water was removed and drained with a refined lard at 150 ° C. until the water was completely removed. Moreover, after making noodles, it dried for 5 days in a 100 degreeC thermostat, the water | moisture content was removed, and dry noodles were obtained.
The dried noodles had a strong scent that pierced an exciting nose with the sweetness and aroma of fenugreek, and had a strong body.

<16> Preparation and Evaluation of Powder Soup for Ramen Mixing 2 parts by weight of powdered chicken extract, 1 part by weight of kelp extract, 1 part by weight of salt, 1 part by weight of powdered soy sauce, and 0.25 part by weight of white pepper powder Then, 0.04% by mass of fenugreek of Example 8 was added to this mixture to obtain a ramen powder soup.
1 part by weight of this powder soup was dissolved in 19 parts by weight of hot water to obtain a soup for ramen. This ramen soup had a strong scent that pierced an exciting nose with the sweetness and fragrance of fenugreek, and had a strong body.

<17> Preparation and evaluation of seasoning salt 0.1 part by weight of basil and 0.1 part by weight of chili are added to 1 part by weight of salt, and 0.0025 part by weight of fenugreek of Example 8 is further added. , Seasoning salt was obtained.
This seasoning salt had a strong scent that pierced an exciting nose with the sweetness and fragrance of fenugreek, and had a strong salty taste. The content of dimethylpropylpyrazine in this seasoning salt was 0.5 ppb. In addition, the content of anhydrous sugar in this seasoning salt was 0.4 ppb.

<18> Preparation and evaluation of seasoning salt 0.1 part by weight of basil and 0.1 part by weight of pepper are added to 1 part by weight of salt, and 0.01 part by weight of fenugreek of Example 8 is added. , Seasoning salt was obtained.
This seasoning salt had a strong salty taste with a strong scent that pierced an exciting nose with the sweetness and fragrance of fenugreek, compared to the seasoning salt prepared in <18> above. The content of dimethylpropylpyrazine in this seasoning salt was 2 ppb. In addition, the content of anhydrous sugar in this seasoning salt was 1.6 ppb.

Claims (10)

Fenugreek containing dimethylpropylpyrazine,
Fenugreek, wherein the content of dimethylpropylpyrazine is 158 ppb or more.   The fenugreek of Claim 1 whose content of anhydrosugar is 26 mass parts or less with respect to 1 mass part of said dimethylpropyl pyrazine. The manufacturing method of a mixed spice including the process of adding the fenugreek of Claim 1 or 2 to another spice . A mixed spice containing fenugreek,
A mixed spice, wherein the content of dimethylpropylpyrazine is 7.61 ppb or more.   The mixed spice according to claim 4, wherein the content of anhydrous sugar is 26 parts by mass or less with respect to 1 part by mass of the dimethylpropylpyrazine. A method for producing food,
(1) The step of adding the fenugreek according to claim 1 or 2 or the mixed spice according to claim 4 or 5 to another food material, or
(2) adding fenugreek according to claim 1 or 2 to another spice to prepare a mixed spice, and adding the prepared mixed spice to another food material;
The manufacturing method characterized by including . Food containing fenugreek,
The food is curry sauce, stew sauce, pasta sauce, or soup;
A food product characterized in that the content of dimethylpropylpyrazine is 20 ppt or more.   The food according to claim 7, wherein the content of anhydrous sugar is 26 parts by weight or less with respect to 1 part by weight of the dimethylpropylpyrazine. Food containing fenugreek,
The food is salt or seasoning salt,
A food product characterized in that the content of dimethylpropylpyrazine is 0.5 ppb or more.   The food according to claim 9, wherein the content of anhydrous sugar is 26 parts by weight or less with respect to 1 part by weight of the dimethylpropylpyrazine.